Merry Christmas and Happy New Year!
It is a tradition for me to share a desert recipe during the Christmas holidays.
This year, it is a Lemon self-saucing pudding by Michel Roux.
You are still in time to try it for New Year’s eve! It is very simple to make and delicious.
The top is light and spongy, underneath there is a liquid lemony sauce.
Ingredients (serves 6)
45 g butter, plus some to grease
210 g caster sugar
finely grated zest of 1 lemon
juice of 1 1/2 lemons
2 eggs separated
3 tbs self-raising flour
300 ml milk
Preparation
Preheat the oven to 160°C /Gas mark 3.
Butter 6 round ovenproof ramekins.
In a bowl mix the butter, 190 g of the sugar and the lemon chest with a hand mixer for one minute.
Add the egg yolks and beat until the mixture is smooth.
Slowly add the flour and milk until the mixture is homogeneous, then add the lemon juice. At this point the mixture will become very liquid.
In a separate bowl, whisk the egg whites, then add the remaining sugar.
Using a spatula fold the egg whites into the pudding mixture without losing the fluffiness.
Pour the mixture into the ramekins and place them into an ovenproof Pyrex glass dish or roasting tray, pour hot water into the tray to cover the dishes half way up. Transfer this into the oven and cook for 55 minutes until the puddings have risen and have golden tops.
Before serving, leave the puddings to stand for 10 minutes. This ensures the liquid at the bottom sets to a perfect consistency.
Accompany with pouring cream (optional) and lemon slices as decoration.